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Old 08-18-2012, 12:13 PM   #11
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Addie & Kades: Thanks for your contributions on olives

Buonasera Ladies,

Thank you kindly for all your contributions and feedback.

I am a big fan of Tapenade and I love Foccacia with olives ...

I also like olive oil with sea salt ...

*** See photo I took at Carme Ruscadella´s Restaurant in Sant Pau, Barcelona ... at an Olive Oil Tasting ...
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Old 08-18-2012, 02:27 PM   #12
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I adore olives.

I use them I'm several ways my faves are - in no particular order - marinated olives in olive oil, Garlic, herbs and Chillie flakes, or in Moroccan Chicken with chickpeas and rice, Tapenade and last but not least Greek Salad.

I love Kalamata and big green Queen olives .
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Old 08-18-2012, 02:35 PM   #13
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Gravy Queen: Keen on Olives

Thank you so much for your contribution ...

Chicken and Olives is quite common in Moroccan and Spanish regional cuisine ... Sounds wonderful.


In Sicilia, I have had swordfish with olives, capers, Evoo, salt and herbs, freshly ground pepper, lemon drizzle, fresh red tomato and oven grilled or broiled ... Lovely ...

Have lovely wkend.
Margi.
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Old 08-18-2012, 02:45 PM   #14
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Margi

what about fried olives?

Spicy Cheese-Stuffed Fried Olives | Food Republic

i use a simpler method, i use green olives stuffed with peppers, then panee them in flour, beaten eggs and bread crumbs...

i usually prepare 10 olives per person

:)
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Old 08-18-2012, 05:20 PM   #15
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Olives?

I make avatars....uh...martinis!
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Old 08-18-2012, 05:39 PM   #16
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I forgot Puttenesca !
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Old 08-18-2012, 06:52 PM   #17
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I too love olives and have them in a lot of the things in your first post Margi. I made a type of rabbit tagine for friends the other night and put olives in that. I also have a favourite recipe by a British chef, Valentine Warner, for wild boar (or pork), anchovies and black olives. If you like strong gutsy flavours this is wonderful Recipes2Share - Pork, Anchovy and Black Olive Stew on Polenta.

A sea bream or sea bass cooked on top of sliced potatoes, preserved lemons, sweet peppers and olives is also wonderful.

I like all olives but especially Spanish black empeltre olives, Greek kalamata, French Nicoise.

Pissaladiere is another favourite, chopped olives in empanada, I sometimes put them in a chicken, chorizo and judion stew. In fact if I think something needs a flavour boost I will throw in a few olives.
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Old 08-18-2012, 07:14 PM   #18
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First submarine sandwich I ever had at about age 10 (and one of the best) included the following:
shredded iceberg lettuce
Dry-cured salami (soprasetta I believe)
good bolagna
thin sliced sweet onion
vine-ripened tomato, tart variety
thin sliced green bell pepper
sliced ripe, black olives
extra virgin olive oil
thin sliced American Cheese
good submarine bread roll

My favorite Submarine sandwich:
Soft, potato bread roll
extra virgin olive oil
hot capiacola
pepperoni
soprasetta
provolone
sliced onion
sliced green bell pepper
lots of sliced, ripe black olives
black pepper
all toasted at 450'F until the bread edges start to crisp.

One of many great dishes that include olives:
Enchlada Pie
2 cups enchilada sauce (hot, not mild)
1 medium yellow onion, diced
1 green pepper, finely diced
14 oz. black olives, chopped
1 lb. ground beef, browned
2 cups sharp cheddar cheese
18 fresh corn tortillas

Spoon enough sauce to lightly cover the bottom of a rectangular casserole dish. Soften six tortillas, one at a time, in hot oil and cover the dish bottom. Spread ground beef, onion, olives, peppers, and cheese in a single layer. Cover with sauce. Repeat, starting with more softened tortillas. use up enough of the filling ingredients to make two equal layers. Top with the remaining softened tortillas. Ladle remaining sauce evenly over the top. Sprinkle on remaining olives and cheese. Bake at 375 for twenty minutes. Serve hot. Serve with sweet coconut drink and for desert, a flan would be nice.

Seeeeeeya; Chief Longwind of the North
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Old 08-18-2012, 08:05 PM   #19
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Sounds great C
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Old 08-18-2012, 08:06 PM   #20
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Quote:
Originally Posted by Margi Cintrano View Post
Buonasera Ladies,

Thank you kindly for all your contributions and feedback.

I am a big fan of Tapenade and I love Foccacia with olives ...

I also like olive oil with sea salt ...

*** See photo I took at Carme Ruscadella´s Restaurant in Sant Pau, Barcelona ... at an Olive Oil Tasting ...
Looks lovely Margi
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